"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken-Spinach Lasagna Recipe

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This recipe for Chicken-Spinach Lasagna, by , is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Houk Porter


1T. soy sauce
1T. corn starch
1 (10oz) package chopped frozen spinach, thawed & drained
3c. cooked chicken, chopped
2c. shredded cheddar cheese
1/3c. finely chopped onion
1 (4oz) jar sliced mushrooms
8 oz sour cream
1/3c. mayo
1 can cream of mushroom soup
½ tsp. salt
¼ tsp. pepper
1c. parmesan
8-10 lasagna noodles, cooked

In a LARGE bowl, combine soy sauce & corn starch. Add remaining ingredients except noodles & parmesan.

Spray 9x13 glass pan with cooking spray. Spread a small amount of chicken mixture in bottom of pan and alternate noodles & mixture, ending with mixture. Sprinkle with parmesan.

Bake covered for 50-60min. at 350º. Let stand 10 minutes before serving.

Optional topping: sauté 2T. butter & 1c. pecan chips for approximately 3 minutes. Sprinkle on top.




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